Winter greens orecchiette with pecorino & toasted nuts – Honest Toil Olive Oil
A warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts - Recipe by Florence Blair
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Ingredients
- 500g winter greens (sprout tops, kale, cavolo nero), leaves separated
- 250ml Honest Toil
- 6 garlic cloves, thinly sliced
- 1 tbsp fennel seeds
- Pinch of chilli flakes
- 350g orecchiette
- 75g pecorino, finely grated or blitzed in a food processor to a fine crumb 100g toasted nuts (hazelnuts, walnuts, almonds), roughly chopped
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